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Taiwanese Braised Pork Rice

Few things are more representative of Taiwanese food than a steaming bowl of lu rou fan, or braised pork rice. Lu rou fan has three key components: tender pork belly, a rich, sweet and savory sauce, and a bowl of fluffy white rice. Don't let the cook time scare you - most of it is for simmering the dish while you sit back and take in that delicious smell!

90 Minutes

10 Ingredients

Spice Level

Learn to make it

1.5 lb

$15.89 $16.29

Pork Belly, Diced (1.5 lb)

8 oz

$10.99

5.0

Rated 5.0 out of 5 stars

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Dried Whole Shiitake Mushrooms (8 oz)

500 ml

$3.79

5.0

Rated 5.0 out of 5 stars

2 Reviews

LKK Premium Soy Sauce

500 ml

$4.25

5.0

Rated 5.0 out of 5 stars

3 Reviews

LKK Premium Dark Soy Sauce

7 oz

$6.99

5.0

Rated 5.0 out of 5 stars

6 Reviews

Maesri Fried Shallot

3 oz

$8.75

Badia Cinnamon Stick

1.75 L

$6.99

LKK Premium Soy Sauce (1.75L)

~10 oz

$2.33 $3.99

Garlic (5 count)

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Step by step

Recipe for Taiwanese Braised Pork Rice

Ingredients

For 3 servings

8 dried shiitake mushrooms
1 lb pork belly, diced
1 tbsp white sugar
2 tbsp Shaoxing cooking wine
2 tbsp soy sauce
1 tbsp dark soy sauce
1/4 c fried shallot
2 star anise pods
1 cinnamon stick
2 cloves garlic

Step by step

step 1

Rehydrate dried shiitake mushrooms before cooking: soak mushrooms in a bowl of hot water for 15-20 minutes until soft. Dice before using.

step 2

Stir-fry pork belly over medium heat until browned. Add sugar and cook until sugar is dissolved and caramelized.

step 3

Add shaoxing cooking wine, dark and light soy sauce, shiitake mushrooms, fried shallots, star anise, cinnamon, and garlic. Quickly toss to mix.

step 4

Add just enough water to cover all the ingredients. Bring to a boil, then reduce heat to simmer the dish for about 1 hour until the liquid is reduced and pork is tender.